Crispy South Indian Masala Dosa with Red Chutney and Potato Masala

Wash 1/2 cup of idli rice and 1/2 cup of parboiled rice a few times, pour enough water, and soak for 3 hours.

Wash 1/4 cup of urad dal, 1/2 tsp of fenugreek seeds, and 1/2 tsp of chana dal a couple of times, add enough water, and soak for 3 hours.

Wash 1/4 cup of poha, pour enough water, and soak for 3 hours.

First grind the soaked rice without water, then add very little water. Add the soaked dal and soaked poha with a little water, and grind all together to a smooth batter.

Transfer the smooth batter into a bowl, add 1/2 tsp of rock salt, mix well, and leave the batter at room temperature for 8 hours to ferment.

Heat a pan with 2 tsp of oil, add 2 tbsp of chana dal and 1 tsp of cumin seeds, then add 1 chopped onion, 6 cloves of garlic, and 15 red chilies. Saute until aromatic, turn off the stove, and let it cool.

Transfer the cooled mixture to a grinder, add 1/2 tsp of rock salt and a little water, and grind into a fine paste.

Heat a kadai with 1 tbsp of oil, add 1/4 tsp of mustard seeds, 1/4 tsp of urad dal, 1/4 tsp of cumin seeds, 1/4 tsp of asafoetida powder, and curry leaves. Add 1 finely chopped onion and 2 finely chopped green chilies, saute until onions turn transparent. Add 1/2 tsp of turmeric powder and 1 tsp of salt. Add 3 boiled potatoes, mash gently, mix everything well, finally add chopped coriander leaves, and turn off the stove.

Heat a tawa on medium flame. Pour a ladle of dosa batter and spread in circular motion. Drizzle ghee around and on top, cook until a nice reddish-brown color forms and the edges turn crispy, then flip over.

Spread a teaspoon of red chutney across the cooked dosa, place a tablespoon of potato masala in the center, drizzle a little ghee, fold the dosa in half, and serve hot.